It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
Pastry in the restaurant and hospitality service
Target Audience:
The course is aimed at employed workers in companies from the tourism and catering sectors affiliated with EBURT
Description:
Pastry is a distinctive element in the gastronomic offerings of restaurants, hotels, and accommodation facilities. This course provides practical and creative skills to integrate pastry into the restaurant service, enhancing the customer experience and responding to new taste trends.
Learning objectives:
Acquire basic and advanced pastry techniques applicable in the restaurant context.
Design restaurant desserts, breakfasts, and buffets consistent with the establishment's identity.
Improve work organization and the preservation of sweet products.
Experiment with modern recipes and reinterpretations of tradition.
Content:
Basic techniques and new trends in pastry
Plate and counter desserts: aesthetics and functionality
Breakfast sweets, small pastries, and single-portion desserts
Ingredients, preservation, and regeneration
Work organization and food cost
User experience and customer presentation
Teaching methodology:
The course takes place at the Modena con Gusto laboratory, with practical exercises guided by professional pastry chefs. Participants will experiment with recipes and techniques directly in the training center's laboratories.
